This Ninja Creami passion fruit sorbet is sweet, tangy, and intensely fruity. Once processed, it scoops straight from the freezer, and it is made with non processed, real all natural ingredients.
Ninja Creami Passion Fruit Sorbet
The Ninja Creami makes fruit ice creams, froyo and sorbets so easy to make at home. Fill the tub, blend, freeze and then spin! All with good quality ingredients, and no processed additives. The hardest part is waiting for the tub to freeze.
This passion fruit sorbet is packed with tropical flavours, and is both sweet and gloriously tangy at the same time. I’ve added a little lime to balance and enhance the flavours; the resulting sorbet has a wonderful creamy texture with no added dairy.
Not only is it super simple to make, after the initial spin it can be scooped straight from the freezer.
My not-so-secret secret ingredient is a pouch of passion fruit cocktail puree which I use as the base for this sorbet, as well as my Creami passion fruit ice cream, and froyo.
More Ninja Creami Recipes
- Mango Ice Cream – one of my favourites
- Classic tropical mango froyo!
- Ninja Creami passion fruit ice cream – intense, sweet and delightfully tart!
I love that the Ninja Creami as it makes it so easy to make fruit based ice creams, sorbets and froyo at home without the need to pre-freeze a bulky ice cream machine bowl in my small freezer. We had froyo for breakfast every day for the first 90 days of having it, and even took it on holiday!
Why make this recipe
- It uses simple everyday “clean” ingredients
- It’s easy to make – prepare the passion fruit sorbet in advance in the Creami pot and then process. After the initial spin leftovers can be scooped from the tub straight from the freezer.
- Delicious – soft, almost creamy passion fruit sorbet with a hint of lime.
- Far cheaper than premium store bought sorbet – and no nasties – this is UPF free!
- Adaptable – once you have learnt and memorised this easy recipe, you can make any flavour of fruit sorbet
Ninja Creami Passion Fruit Sorbet Ingredients
- Passion Fruit Puree – A pouch of passion fruit cocktail puree, this is not the same as a cordial or syrup. I like the Funkin brand which contains only passion fruit and sugar. The pouches are shelf stable, and once opened will last for just over a week in the fridge, or leftovers can be frozen.
- Sugar – I usually use golden caster sugar which adds another layer of flavour. I find the sorbet needs a little extra sweetness for both flavour and texture.
- Maple Syrup – Adds a little sweetness, flavour and improves the texture of the final sorbet making it silky smooth. You can also use honey or golden syrup, or leave it out altogether.
- Lime – Contrasts with, and enhances and intensifies the passion fruit. You can leave it out, but this takes the sorbet to the next level.
How to make Ninja Creami passion fruit sorbet – step by step
Follow my step by step instructions, with hints and tips for how to make this passionfruit sorbet perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Add the passion fruit puree to the tub, along with the sugar, honey, lime and then top up to the max fill line with water.
Helen’s Fuss Free Tip
Roll the lime on the work top under the heel of your hand for a few seconds so you can extract more juice. Zest with a fine Microplane style of grater, before you cut in half to juice.
Stir, of gently whizz with a stick blender, making sure that the sugar and syrup are all mixed in – they tend to sink to the bottom of the tub.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Step Three – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
Freezing with the lid off can help to stop these humps forming. Different recipes and freezers will cause different sized humps to form. If your mixture always forms a large hump give it a stir after an hour or so in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Step Four – Put the container in the machine and spin – with the regular Creami (the NC300 which makes pint pots) the sorbet cycle gets the best results for this recipe.
Scrape the sides down and respin as needed to get the best texture. I find a sorbet usually needs one respin.
What do I do if my passion fruit sorbet is grainy / sandy?
If your sorbet looks sandy or grainy (like this mango froyo) after processing put it back in the machine and run the respin cycle, repeat as needed. However this is unlikely with this recipe as the sugar content is quite high.
Serving suggestion
Enjoy straight away as is, or top with some fresh passion fruit.
Storage
Your passion fruit sorbet will keep for a couple of weeks in the freezer in the Creami tub. I find that after the initial spin this recipe is easily scoopable straight from the freezer. However, before returning a half eaten pot to the freezer smooth out the top of the sorbet so it is flat, just in case it does need another spin.
Never use the respin cycle on a tub of leftovers from the freezer until after it has been re-processed on on the regular sorbet cycle.
Hints and Tips
- The recipe is for the regular “original” Ninja Creami (NC300). If you have the deluxe model multiply the recipe by 1.5x to fill the tub.
- Make sure the mixture is completely frozen before processing. You might have to turn up your freezer in hotter weather. On my basic freezer, turning the dial up to a higher number makes the freezer work more, giving a colder temperature. If you freezer is more sophisticated then you might have direct control of temperature.
- If you add some additions using the mix-in function, then any re-spinning of the sorbet after refreezing will blend them completely. If you don’t want to do this, simply allow the mixture to defrost a little before enjoying. Or, you can add about 2 teaspoons vegetable, food grade, glycerine into the mixture, then running the respin cycle again before returning to the freezer. Experiment to perfect quantities for scoopable sorbet from the freezer.
- Wash the lid and blade as soon as the machine has finished.
- Leftover passion fruit puree can be frozen. I portion into a silicon ice cube tray and once frozen transfer to an airtight freezer box.
FAQs
I find that this sorbet, unlike many, is easily scoop-able straight from the freezer as long as it has been spun once in the Ninja Creami. However, if it has frozen too solid to scoop then either just let it thaw slightly, or process again with the sorbet function. You can’t use the re-spin function on a solid mixture. You can also add 2 tsp of vegetable glycerine to make the sorbet scoopable from the freezer.
Well, it is admittedly an expensive device but we are loving homemade fruit based ice creams, sorbets and froyos all with no added nasties.
The containers, lids, and paddle are top-rack dishwasher safe. Ensure the paddle, tub, outer bowl, and lids are all separated before placing them in the dishwasher. Sometimes water can get trapped in the lid. Make sure the lid is positioned with the sliding knob facing down so that water can drain out.
The advantage of the Deluxe NC501 model is that it has more cycles and you can process only half a tub at a time. We have the NC300 model which is perfect for a two person household with a smaller freezer.
The other advantage of the deluxe machine is the larger pots, which might help you if you have many people clamouring for ice cream.
Ninja Creami Passion Fruit Sorbet
Equipment
- Stick / Immersion Blender (UK) Get the highest wattage you can, and ideally one with a steel shaft
Ingredients
- 250 g (9 oz) passion fruit puree (1)
- 30 g (2 tbsp) sugar (2)
- 2 tbsp maple syrup (3)
- ½ lime – juice & zest (4)
Instructions
- Add passion fruit – add the passion fruit puree to the ninja creami potAdd the lime (zest & juice), sugar & maple syrup.250 g passion fruit puree, 30 g sugar, 2 tbsp maple syrup, ½ lime – juice & zest
- Top up with water – up to the max fill line then stir well. Make sure the maple syrup is stirred through the mixture and not all at the bottom of the pot. You can gently whizz with a stick blender to make this easier.Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
- Check for humps – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
- Process – Put the container in the machine and spin on the sorbet cycle – with the regular Creami (the NC300) which makes pint pots) the sorbet cycle gets the best results for this recipe.Scrape the sides down and respin if needed.
Notes
- Passion Fruit Cocktail Puree – Which contains only passion fruit and sugar. Not cordial or syrup. Leftover puree can be stored in the fridge for just over a week or frozen.
- Sugar – I usually use golden caster
- Maple Syrup – adds sweetness, flavour and improves the texture of the final ice cream. You can also use honey or golden syrup.
- Lime – To extract the most juice roll the whole lime on the work top under the heel of your hand exerting a gentle pressure.
- This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
- Make sure the mixture is completely frozen before processing.
- After the initial spin leftovers should be scoopable straight from the freezer, however just in case smooth the surface of any leftover sorbet before returning to the freezer.
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